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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Wednesday, March 23, 2011

While focusing more attention on healthy eating cookbooks lately, I hadn't baked much for a few weeks. That will change, of course, when my birthday rolls around next week. In the meantime, since not much baking has been happening, the thought of making pancakes was very appealing. As I pulled out the griddle, I realized it had been years since I last made pancakes. I don’t know how that happened. I guess I get easily distracted by scones, muffins, popovers, and every other baked good that adds a sweet component to a big breakfast or brunch meal, and I just overlooked pancakes for far too long. They are best when just made, but you can stow them in a warm oven while readying the rest of the morning meal. And, in this case, the berry compote for topping the pancakes can easily be made in advance. This recipe is one more from the breakfast chapter of Power Foods, and the intro touts the antioxidant properties of both the pancakes and the topping with ingredients like wheat germ, pecans, and berries.

The berry compote can simmer away while the pancakes are made, or it can be made in advance and then re-warmed for serving. Since berries aren’t in season just yet, I used a bag of frozen, mixed berries. The berries were combined with honey and lemon zest and left to simmer until thickened. For the pancakes, all purpose and whole wheat flours were whisked together with wheat germ, baking powder, baking soda, and salt. Separately, yogurt, melted butter, and an egg were combined and then added to the dry ingredients. Chopped pecans were added as well, and everything was mixed until just moistened. The batter was spooned onto a hot griddle brushed with melted butter, and this is a thick batter that needs some help in spreading. It requires some pushing with the back of a spoon to flatten into a cake. Then, they take only a few minutes of browning on each side.

I realized I kind of like flipping pancakes. I’d missed it. The batter sizzles on the griddle on the first side and then again after the flip. These were hearty, little pancakes with good, nutty flavor. And, the berry compote topping was sweet, tart, and just the right embellishment. I have a feeling I’ll be making pancakes more frequently now.

You make me want to whip out my griddle and cook these up right now. Unfortunately I'm in a NYC hotel room so that's not going to happen. Sigh... But maybe this weekend when I'm back in ATX. Thanks for sharing Lisa - glad you got the baking urge!!

Love these!!! I have a similar recipe for pancakes and would always assemble a bag of the dry ingredients to take on our camping trips along with a bag of frozen berries in the cooler for the topping (yeah, I know, a bit much for camping!!) This was always a favorite breakfast - haven't made them for a while and so it's high time that I do!!!

Lisa, I really like this recipe. I have a recipe for yeast waffles that uses pecans but I never though to utilize them in pancakes. I am very new to your blog and don't often comment, but I wanted you to know how much I enjoy my visits here. I always learn something new and get to look at beautiful food as well. I hope you have a great day. Blessings...Mary

Chopped pecans in pancakes sounds (and looks)amazing! This reminds me that I don't make pancakes often enough either. Setting an intention - when blueberry season rolls around this year, I must make lemon ricotta pancakes with BB syrup.

A luxurious breakfast. I love berry compotes as they are so versatile. And a jar full in the fridge can be used in so many things. I really like that you have used wheatgerm in the pancakes.I would love the texture and also adds to the health factor.